Seed Oil Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh produce, this shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Sweet mango, cool cucumber, fiery jalapeño, and a generous handful of cilantro come together in a lime-forward dressing that is genuinely refreshing. The fat in this recipe comes entirely from extra virgin olive oil — a clean, minimally processed choice that keeps things well away from the refined vegetable and seed oils that sneak into so many restaurant versions of dishes like this. A touch of fresh ginger and ground turmeric give the dressing a subtle warmth and depth that you won't find in a standard ceviche. The shrimp are briefly boiled and then chilled, so there's no guesswork around food safety, and every bite stays tender rather than rubbery. Folding in ripe avocado just before serving adds a buttery richness that pulls the whole bowl together beautifully. This one is ideal for warm-weather entertaining or an easy weeknight dinner when you want something light but seriously satisfying.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- ½ tsp salt
For the ceviche
- 1 large ripe mango, peeled and cut into ½-inch dice
- 1 medium english cucumber, cut into ¼-inch dice
- ⅓ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ½ cup fresh cilantro leaves, roughly chopped
For the dressing
- ½ cup fresh lime juice (from about 4 limes)
- 2 tbsp extra virgin olive oil
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp salt
For serving
- 1 medium avocado, cut into ½-inch dice (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Fill a medium saucepan with water, add 1/2 tsp salt, and bring to a boil over high heat. Add the shrimp and cook for 2–3 minutes, until they are pink, opaque, and curl into a loose C-shape — do not let them curl tightly into an O, which signals overcooking. The shrimp should reach an internal temperature of 145°F (63°C).
- 2
Drain the shrimp in a colander and transfer to a large bowl. Fill the bowl with cold water and a handful of ice to stop the cooking, then drain again after 2 minutes. Pat the shrimp dry and cut each one into 2–3 bite-sized pieces.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!